Real Food Slow Cooker Suppers Cookbook Giveaway

 


Real Food Slow Cooker Suppers


For slow-simmered go-tos this winter, keep the convenience, but boost the flavor, freshness, and creativity with Real Food Slow Cooker Suppers.

By Elizabeth Bonner

Texas native Samantha Skaggs got her start in the kitchen at an early age helping her mother get a home-cooked meal on the table every night. By the time she began cooking for her own husband and three children, her passion for food had blossomed into her frequented blog, Five Heart Home, which focuses on quick-and-easy, family-friendly, from-scratch recipes. In Real Food Slow Cooker Suppers, Samantha presents 80 dinner ideas that stay true to her site’s mission through a classic, convenient medium combined with updated recipes and revitalized ingredients.

“As a busy mom of three young children, I regularly rely on my slow cooker to get dinner on the table,” the author explains. “So I decided to center the cookbook around slow-cooker recipes made with unprocessed ingredients—unlike so many out there that rely on canned condensed soup and dry seasoning packets.”

A picture of recipes from Real Food Slow Cooker Suppers

The book’s pages are filled with classic slow-cooker meals converted to use fresh ingredients, as well as other family favorites adapted for the hands-off method. To incorporate this wide variety of dinner options influenced by an eclectic array of cuisines, the content ranges from soups and stews to hearty main dishes to unexpected inclusions like sandwiches, tacos, and wraps.

Some familiar recipes with distinctive twists include Chicken Cordon Bleu Soup, Sloppy Joe Meatloaf, and Mini Pulled-Pork Pizzas. Others reflect Samantha’s traditional Southern roots such as Chicken Pot Pie Soup with Pie Crust Dippers and Black-Eyed Peas with Bacon. Her Texas heritage shines in meals like Mexican Pot Roast with Borracho Beans and her personal favorite from the book, King Ranch Chicken Soup, a freshened-up take on the iconic casserole. Readers will also notice original innovations such as Bacon-Wrapped Peach Jalapeño Pork Loin, German Rouladen-Style Beef Cutlets, and Citrus-Glazed Cornish Hens.

A picture of recipes from Real Food Slow Cooker Suppers

Woven in with the recipes are tidbits that detail heartfelt memories and helpful background information, as well as specific on-page tips. The book offers a guide to slow-cooker basics, a bonus chapter with homemade seasonings and stocks, and a photo to accompany every dish—all taken by Samantha herself.

Ultimately, the author’s goal is that this book help people rethink the way they use their slow cookers. “Sometimes the slow cooker gets a bad rap that every recipe ends up tasting the same,” she says. “I’ve actually felt that way myself, but these recipes are fresh, flavorful, and distinct. They are tasty, wholesome, and made from scratch.

“I hope this cookbook will make people’s lives easier when preparing a homemade dinner, and I’d love for these meals to bring families together around the dinner table.”

Published by Page Street Publishing Co., Real Food Slow Cooker Suppers is available at booksellers nationwide. Continue reading for a few of the recipes and a chance to get a copy of the book.


Real Food Slow Cooker Suppers

French Dip Tacos with Caramelized Onions and Blue Cheese
Back when I first started my blog, one of my earliest “popular” recipes was Slow Cooker French Dip Sandwiches. And for good reason: they’re freaking delicious! Despite the fact that the amateurish photos in that post now make me cringe, the recipe remains solid gold. So, when I had a light bulb moment to turn those sandwiches into tacos for this cookbook, I knew I could make them even better with caramelized onions and crumbled blue cheese. Trust me … if that French dip recipe was good before, now it’s even better.
Write a review
Print
Ingredients
  1. 1 large yellow onion, cut into ½-inch thick slices
  2. 3 pounds boneless beef chuck roast, trimmed
  3. 1 tablespoon House Seasoning (recipe follows)
  4. 1 teaspoon dried thyme
  5. 6 cloves garlic, minced
  6. 1½ cups low-sodium beef broth
  7. 1 cup dark beer
  8. 2 tablespoons Worcestershire sauce
  9. Salt and ground black pepper, to taste
  10. 10 to 12 (8-inch) flour tortillas, for serving
  11. 6 ounces crumbled blue cheese, for serving
Instructions
  1. Put the onions in the bottom of a large slow cooker, and place the roast on top. Sprinkle the roast with the House Seasoning and thyme. Add the garlic, beef broth, beer, and Worcestershire sauce to the slow cooker. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is tender.
  2. Transfer the roast to a cutting board, remove and discard the fat, and shred the beef. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker, and then stir the shredded beef back into the liquids, mixing the beef with the onions. Generously season with salt and pepper to taste. Cover the slow cooker and cook on low for 1 hour, or on high for 30 minutes, so that the beef can further absorb the flavors of the cooking liquids.
  3. Using a slotted spoon, scoop the meat and onion mixture onto the flour tortillas, and top the tacos with the blue cheese crumbles. If desired, spoon some of the excess liquid from the slow cooker into a small bowl to use as an au jus in which to dip your tacos.
Southern Lady Magazine https://www.southernladymagazine.com/
House Seasoning
You’ll reach for this flavorful, all-around spice blend just about every time you cook!
Write a review
Print
Ingredients
  1. 1⁄4 cup fine sea salt (I prefer Redmond Real Salt brand)
  2. 1⁄4 cup garlic powder
  3. 2 tablespoons onion powder
  4. 1 tablespoon ground black pepper
Instructions
  1. Combine the sea salt, garlic powder, onion powder, and pepper in a small bowl, and store the House Seasoning in an airtight container.
Notes
  1. Samantha’s Tip: If you ever run out of House Seasoning and you need some for a recipe but you don’t have enough individual spices left to make another batch, 1 tablespoon House Seasoning is roughly equivalent to 1 teaspoon salt, 1 teaspoon garlic powder, 1⁄2 teaspoon onion powder, and 1⁄4 teaspoon pepper.
Southern Lady Magazine https://www.southernladymagazine.com/

lemon-dill-poached-salmon

Lemon-Dill Poached Salmon
Salmon may not be the first protein that comes to mind when you think of slow cooker recipes, but the slow cooker can actually create an ideal, gentle environment for poaching fish. The only work involved in this recipe is whipping up the Creamy Dill Sauce and putting together the poaching stock in the morning or mid-day. Then simply allow the stock to slow cook for hours so that the aromatics can infuse the poaching liquid with flavor. When it’s close to dinnertime, pop the salmon into the slow cooker, allow it to poach while you prepare the rest of the meal, and get ready for moist, tender, delicately flavored salmon!
Write a review
Print
Poaching Stock
  1. 1 cup water
  2. 2 cups low-sodium vegetable broth
  3. 1 cup dry white wine, such as Chardonnay or Pinot Grigio
  4. 1 lemon, cut into ¼-inch thick slices
  5. 2 shallots, cut into 1/8-inch thick slices
  6. 1 tablespoon capers
  7. 4 sprigs fresh dill
  8. 1 teaspoon salt
  9. 15 black peppercorns
Creamy Dill Sauce
  1. 1/3 cup Greek yogurt
  2. 1⁄3 cup sour cream
  3. 1½ tablespoons minced fresh dill
  4. 1 teaspoon minced fresh parsley
  5. 1 teaspoon apple cider vinegar
  6. 1 teaspoon House Seasoning (recipe follows)
  7. Salt and ground black pepper, to taste
  8. 4 skin-on salmon fillets (1 to 1½ inches thick)
  9. Salt and ground black pepper, to taste
  10. Lemon wedges, for serving
Instructions
  1. For poaching stock: In the bottom of a large oval slow cooker, combine the water, vegetable broth, white wine, lemon slices, shallots, capers, dill sprigs, salt, and peppercorns. Cover the slow cooker and cook on low for 4 to 8 hours.
  2. For creamy dill sauce: Whisk together the Greek yogurt, sour cream, dill, parsley, apple cider vinegar, and House Seasoning in a small bowl. Adjust the seasoning with salt and pepper to taste, if desired. Cover the bowl and refrigerate the sauce for at least 2 hours, preferably longer, before serving.
  3. Season the fleshy sides of the salmon fillets with salt and pepper to taste, and place them in the slow cooker, skin-side down. Cover the slow cooker and cook on high for 20 to 40 minutes, until the salmon is flaky and opaque, with the thickest part of the fillets measuring 145° on an instant-read thermometer. If your salmon fillets are thin or your slow cooker runs hot, check for doneness sooner. Serve the salmon fillets with the lemon wedges and Creamy Dill Sauce.
Southern Lady Magazine https://www.southernladymagazine.com/
House Seasoning
You’ll reach for this flavorful, all-around spice blend just about every time you cook!
Write a review
Print
Ingredients
  1. 1⁄4 cup fine sea salt (I prefer Redmond Real Salt brand)
  2. 1⁄4 cup garlic powder
  3. 2 tablespoons onion powder
  4. 1 tablespoon ground black pepper
Instructions
  1. Combine the sea salt, garlic powder, onion powder, and pepper in a small bowl, and store the House Seasoning in an airtight container.
Notes
  1. Samantha’s Tip: If you ever run out of House Seasoning and you need some for a recipe but you don’t have enough individual spices left to make another batch, 1 tablespoon House Seasoning is roughly equivalent to 1 teaspoon salt, 1 teaspoon garlic powder, 1⁄2 teaspoon onion powder, and 1⁄4 teaspoon pepper.
Southern Lady Magazine https://www.southernladymagazine.com/

Slow Cooker Suppers

Black-Eyed Peas with Bacon
In the South, January 1 traditionally means cooking up a big pot of black-eyed peas since, according to legend, eating black-eyed peas on New Year’s Day brings luck and prosperity in the upcoming year. However, seeing as how black-eyed peas have admittedly never been my favorite, I would usually just choke down a spoonful to ring in the New Year and consider it good. But when I had a family of my own, I had to figure out a way to make this annual tradition more enjoyable. And so I did, unlocking bacon, garlic, and thyme as the secret ingredients for black-eyed peas that are not only tolerable, but downright tasty!
Write a review
Print
Ingredients
  1. 12 slices bacon, divided
  2. 1 pound dried black-eyed peas, picked over, rinsed, and drained
  3. 4 cloves garlic, minced
  4. 2 teaspoons dried thyme
  5. 4 dried bay leaves
  6. Ground black pepper, to taste
  7. 8 cups low-sodium chicken broth
  8. Salt, to taste
  9. ½ cup minced fresh parsley
Instructions
  1. To cook the bacon, position the oven rack in the center of the oven, and preheat the oven to 400°. Cover a large rimmed baking sheet with heavy-duty aluminum foil, and line it with the bacon. Cook the bacon for 15 to 20 minutes, or until it is crispy.
  2. Use a fork or tongs to remove the bacon to a paper towel–lined plate to drain. Discard the bacon grease, and chop the bacon. Cover and refrigerate half of the chopped bacon, and put the rest of it in the bottom of a large slow cooker.
  3. Add the black-eyed peas, garlic, thyme, bay leaves, and pepper to the slow cooker. Pour in the chicken broth, and stir to combine. Cover the slow cooker and cook on low for 6 to 8 hours, until the black-eyed peas are tender. Discard the bay leaves. Season with salt and pepper to taste, and stir in parsley. Serve bowls of black-eyed peas topped with the reserved chopped bacon after reheating it.
Southern Lady Magazine https://www.southernladymagazine.com/
Recipes reprinted from Real Food Slow Cooker Suppers by Samantha Skaggs with permission from Page Street Publishing Co. 2016.

Discover more great cookbooks by ordering your Southern Lady subscription today!

sl_nd16-s_2